Thursday, November 14, 2013

Canning Chicken Broth

I have never purchased a can of chicken broth in my life. Why? Simply, because my mom taught me how to make my own. Only it kind of makes itself.
Whenever chicken goes on sale I buy a lot of it. I freeze half of it in 2 to 4 breasts increments. The other half I boil. I boil them till cooked, then I shred and/or dice them. I then freeze the cooked chicken in freezer bags. That way it's ready to go for quick meals.
The broth left over is the chicken stock that I preserve. If it's a little from just doing a few breasts I freeze it, usually in ziplock bags. Sometimes I use leftover plastic containers like sour cream or yogurt containers.
If I have a ton of chicken stock I can it. I pour it into hot quart size jars and seal them. Process the filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts. Most recipes will have you add other things and have you filter the broth, but I don't. I leave it just like that, even with a little floaties.
Then after they cool I label them. This time, as usual, Yesenia wanted to help label them. She asked what it was, when I told her she said, "I don't know how to draw a chicken, so I'll just draw a chicken nugget." She drew dinosaur chicken nuggets.

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